Winter warming chicken and mushroom pie

Credit and permission to share: Jersey Dairy

If you’re going to have a pie, you might as well go large and make a creation that’s rich and velvety!  I know this this will stir many comments, certainly in my personal and professional cooking life – does a pie have a bottom…. over to you.

You will need:

This winter warming pie is packed with chicken, mushroom, leek, spinach and a creamy genuine Jersey sauce. 

Ingredients:

• 40g Jersey butter

• 100ml Jersey Dairy double cream

• 1 large leek, washed and chopped into 2cm pieces

• 200g mushrooms, chopped

• 4 x 250g chicken breast fillets, cut into bite-sized pieces

• 250ml chicken stock

• 1 tbsp cornflour

• 2 handfuls of baby spinach leaves

• 6 sheets of filo pastry

• Drizzle of olive oil

  
  

Method:

• Preheat your oven to 190°C. Heat the Jersey butter in a large frying pan over a medium to high heat.

• Add the leek and mushrooms and fry for 2–3 minutes until they just start to soften. Turn the heat to high and add the chicken pieces. Fry for a further 2 minutes and pour the chicken stock into the pan and let it simmer.

• Meanwhile, mix the cornflour with 2 tablespoons of water until smooth, then pour into the pan, along with the Jersey Dairy double cream. Bring back to the boil, stirring gently, and cook until the sauce thickens.

• Remove from the pan from the heat and stir in the spinach.

• Next, pour the mixture into a pie dish and set aside to cool slightly.

• Take a sheet of filo and roughly crumple it in your hands. 

• Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets.

• Drizzle the pastry with olive oil.

• Bake the pie for approx 20 minutes, the filo should have crisped up and turned golden brown in places.

• Serve your pie with local veg or salad. Or go all out like we did, and enjoy with crispy roasties!